Cook At Home Challenge: Poached Egg Salad (and an obsession with sun-dried tomatoes)

Last night I had to make a quick dinner before heading up to my roommates Uncle's bar (where I am guest-bartending next week-ah!) to practice a bit. So I went to the gym quick after our summer-Friday at work, and mixed up my favorite go-to salad. Since I was running a mud run (my first!) Saturday morning, I wanted to add some more protein to the mix, so I poached an egg on top.

My salad mix lately has included string beans, carrots, celery, tomatoes, chickpeas and my all-time fave, sun-dried tomatoes. What I love most about these, is you can use the olive oil they’re packed in as a salad dressing. With some crushed black pepper and crushed red pepper flakes, it’s divine.

Want to know my secret to poaching an egg? (Because let’s get real, who has really mastered the art of actually poaching in boiling water?) I simply crack the egg in a small mug and nuke it for 30 seconds. Sometimes I pause it at 25 and check, but usually by 30 it’s ready to go. Just pour it out on top of the salad, and no one has to know you fudged the process

Take a look yourself!

Interested in joining in on the fun? Follow along as we live tweet our cooking adventures with the hashtag #Cookathome